Cite
Effects of thermal treatments during cooking, microwave oven and boiling, on the unconjugated microcystin concentration in muscle of fish (Oreochromis niloticus)
MLA
Guzmán-Guillén, Remedios, et al. “Effects of Thermal Treatments during Cooking, Microwave Oven and Boiling, on the Unconjugated Microcystin Concentration in Muscle of Fish (Oreochromis Niloticus).” Food & Chemical Toxicology, vol. 49, no. 9, Sept. 2011, pp. 2060–67. EBSCOhost, https://doi.org/10.1016/j.fct.2011.05.018.
APA
Guzmán-Guillén, R., Prieto, A. I., Moreno, I., Soria, E., & Cameán, A. M. (2011). Effects of thermal treatments during cooking, microwave oven and boiling, on the unconjugated microcystin concentration in muscle of fish (Oreochromis niloticus). Food & Chemical Toxicology, 49(9), 2060–2067. https://doi.org/10.1016/j.fct.2011.05.018
Chicago
Guzmán-Guillén, Remedios, Ana I. Prieto, Isabel Moreno, Eugenia Soria, and Ana M. Cameán. 2011. “Effects of Thermal Treatments during Cooking, Microwave Oven and Boiling, on the Unconjugated Microcystin Concentration in Muscle of Fish (Oreochromis Niloticus).” Food & Chemical Toxicology 49 (9): 2060–67. doi:10.1016/j.fct.2011.05.018.